This spicy pork and zucchini stew (hobak gochujang jjigae) is a popular summer stew in southwestern province in Korea. Korean chili paste and chili flakes make this stew extra spicy but not overly. It’s a great Korean stew to use up abundant summer zucchini or squash from the garden.
It is scorching hot summer here in Argentina and I am cooking a pot of spicy stew on my stove. What’s wrong with me?
Well, it’s because I found some gorgeous summer zucchinis in a Korean grocery store. I haven’t seen these zucchinis for many years and I was so excited to cook with them again.
Korean Summer Zucchini (Squash)
See the vibrant gorgeous green color on their skin! I purchased 4 of them and made several different dishes with them. Here is one recipe I’d like to introduce to you.
Korean Spicy Pork and Zucchini Stew
This spicy pork and zucchini stew (호박 고추장 찌개, hobak gochujang jjigae) originated from the Jeolla province, the southwestern part of Korea. The sweet mellow flavor of summer zucchini balances very well with pork in a spicy broth. It is quite quick to make. Maybe this is more like a soup rather than stew but it is called a stew in Korean.
Whatever it is, it is delicious to eat with rice and perfect for the cold weather to warm you up… although Koreans love to eat this stew in the middle of the hot summer!
You don’t need to have these particular Korean zucchinis. Any fresh green zucchini would work fine.
Ingredients you’ll need
- pork belly
- zucchini or squash
- Korean chili paste (gochujang)
- Korean chili flakes (gochugaru)
- Korean sou soy sauce (gook-ganjang)
- Korean anchovy sauce or fish sauce
- fresh chili or jalopeños
- green onion
How to make Korean Spicy Pork and Zucchini Stew
Slice zucchini in 1/2 inch sticks.
Slice up pork belly into thin strips. You can use different cut of pork if you are not a fan of pork belly. Mix the pork belly with all the seasoning ingredients in a bowl.
Fry up the pork belly with a little bit of oil in a soup pot.
Add some water and and onion and boil it up. If you want more intense flavor, you can use sea kelp stock instead of water but I just used water this time. It was hot outside and I was lazy.
When the onion is somewhat soft, add the zucchini slices and garlic, and cook for another 2-3 minutes or until the zucchinis are tender.
Season with anchovy sauce or fish sauce.
Throw in some green chilies or jalopeños, and green onion at the end and you are all set!
Spoon up the stew into your serving bowl… and enjoy with some rice. Yes, the stew is spicy but don’t you just love the heat in the cold winter days? If I can chow down this stew in the heat of 38˚C with dripping sweat, do you think you could drink it in a below zero temperature? Ha ha!
Well, I had to look for more napkins as I was finishing my lunch… a lot of napkins!!!
Try other Korean Stew Recipes. Some of my favorites are:
- Classic Doenjang Jjigae (Korean Soybean Paste Stew)
- Spicy Korean Chicken Stew, Dakbokkeumtang
- Kimchi Stew (Kimchi Jjigae) with Tomatoes
- Korean Army Stew (Budae Jjigae)
Korean Spicy Pork and Zucchini Stew
- 1 large zucchini slice into 1/2 inch sticks
- 1/4 lb pork belly thinly sliced into strips
- 1 small onion sliced
- 1-2 tbsp Korean chili paste (gochujang)
- 2 tbsp Korean chili flakes (gochugaru)
- 1 tbsp Korean soup soy sauce (gukganjang)
- 1 tbsp canola or grape seed oil
- 3-4 cup water
- 2 cloves garlic minced
- Korean anchovy sauce or fish sauce to taste
- 1 jalopeño sliced, optional
- 1-2 green onion chopped
- In a small bowl combine Korean chili paste, chili flakes, Korean soup soy sauce; mix well. Add the pork belly slices and toss with seasoning paste.
- Heat oil in a small pot over medium heat. Add the seasoned pork belly and saute for 1 minute. Add the water and onion (water should barely cover everything in a port), and bring it to boil. Lower the heat a little and continue to cook until the onion is soft.
- Add the zucchini sticks, garlic, and continue to cook for 2-3 minutes or until the zucchinis are almost tender.
- Season with anchovy sauce to your desired taste. Add the jalopeño and green onion and let it mingle for 1 minute. Remove the stew from heat and serve hot with rice.